Scary Skull Cakes

Scary Skull Cakes

by Pillsbury

1 box (18.25 oz) white cake mix with pudding in the mix

Water, vegetable oil and eggs called for on cake mix box

12 large marshmallows, halved

1 container (12 oz) vanilla whipped ready-to-spread frosting

48 small chocolate-covered mint candies (from 4.75-oz box)
24 chocolate chips

1/4 cup slivered almonds

1. Heat oven to 350 degrees. Place paper baking cup in each of 24 regular-size muffin cups. Make and cool cupcakes as directed on box.

2. Carefully pull back a small section of paper from each cupcake; insert marshmallow half between paper and cake of each. Frost tops of cupcakes and marshmallows to look like skull shape.

3. For each skull cake, use 2 mint candies for eyes, 1 chocolate chip, point side down, for nose, and 6-8 almonds for teeth. Store loosely covered.